In a big pan add 3 cups of the water. Add the diced vegetables ½ teaspoon salt, thyme, ginger, cloves and peppercorns. Bring the pot to simmer on medium-high heat. Once it starts to simmer Cook for 20 minutes, sieve and discard vegetables {if you are planning to infuse it with saffron, otherwise for soups and curries you can just add bay leaves}.

Melt 2 tablespoon butter in a large pan.

On medium heat, add sliced onions, Sauté for 4-5 minutes until the onion starts to sweat. Let them be translucent and do not brown.

Add chopped broccoli florets and mushrooms and cherry tomatoes sauté for 4-5 minutes. Add 1 cup of broth at this stage and allow it to simmer.

I use pre roasted whole wheat vermicelli so I directly add vermicelli to simmering pot followed by remaining broth as well as red chili flakes, and bit of salt to taste.

Cover with a tight lid and on medium-low heat cook for 7-8 minutes till vermicelli is cooked and absorbs all the broth.

Let the pan stand with its lid covered for 5 minutes, after 5 minutes, fluff it. Add toasted pine nuts and serve.